Easy Recipe

Zaalouk (Moroccan Eggplant Dip)

Zaalouk (Moroccan Eggplant Dip)

INGREDIENTS

Zaalouk (Moroccan Eggplant Dip) - Extra Virgin Olive Oil – Eggplant – Tomatoes – Garlic Cloves – Parsley – Ground Cilantro – Paprika – Cumin – Cayenne Pepper – Lemon – Tomato Paste – Salt

Peel and dice the eggplant into small 1-inch  cubes that will cook easily and turn into a puree. Set aside.

1

Heat a large frying pan with some extra-virgin olive oil over medium heat and start cooking the eggplant cubes.

2

Cut tomatoes in quarters and remove the watery center part with the seeds. Cut the flesh into small cubes. Set aside.

3

Add the diced eggplants to the large frying pan and start preparing the other eggplant dip ingredients.

4

Add to the pan the rest of the dip ingredients: crushed garlic, chopped parsley, dry spices, and salt. Cook and simmer over medium heat covered for about 15-20 minutes.

5

 The vegetables will soften and reduce in size. Uncover, stir in tomato paste and lemon juice, and keep cooking for 10 minutes on low-medium heat.

6

 Stir occasionally and cook until thick and most liquid is evaporated. Use a fork to press and mash ingredients into a chunky dip.

7

SERVINGS

TIME

Serving: 1 Serving Makes: 8 Servings

Prep: 10 Minutes Cook: 30 Minutes

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